Cranberry and Orange Pork – Piglet’s “Foodie Friday” recipe challenge

Cranberry and Orange Pork
Cranberry and Orange Pork

This recipe was really simple to cook and absolutely delicious. However, tracking down cranberries in Lyon proved problematic. I thought cranberries were in vogue but apparently not in this gastronomic centre. Eventually, after several fruitless forays to some local supermarkets (and not to beaten) we made the “pilgrimage” to the “English” Food shop aptly named “Little Britain”. Success, a jar of cranberry jelly! Not quite what I wanted but you learn to be adaptable!

I still need to buy some cranberries or cranberry jelly in Portugal as I will definitely be cooking this recipe again. But that’s another day and another story.

Cranberry and Orange Pork
Todays recipe is courtesy of one of my blogging buddies
seashells by the seashore

1 pork tenderloin (porco lombo)
85 ml cranberry sauce
3/4 pint orange juice
1/2 pint water
4 dessert spoons of brown sugar
1 teaspoon of mustard
1/4 ground cloves depending on your personal preference
2 dessert spoons of plain flour to coat meat and thicken sauce
Pepper and salt to taste

Melt butter/margarine in heavy frying pan (with lid). Add diced pork and fry quickly just to colour and seal edges.
Add flour and coat meat.
Add orange juice, water, cranberry sauce, sugar mustard, cloves, salt and pepper
Cover and allow to simmer until meat is tender. Allow 1 1/2 to 2 hr

(Alternatively cook in a crock pot on low for about 6 or so hours.)

Serve with Rice

You may also like to try Pigletโ€™s Portuguese Salad

For newcomers to my blog I created my weekly recipe challenge as I was stuck in a “culinary rut” so one of my New Yearโ€™s Resolutions is to research and cook one new recipe each week; photograph the results, both successes and failures, and post to my blog.

Please donโ€™t forget folks, if you have a recipe (especially low-calorie) you would like me to cook, and then share just drop me an email. Contact details in “about” page

18 thoughts on “Cranberry and Orange Pork – Piglet’s “Foodie Friday” recipe challenge

Add yours

  1. I knew I shouldn’t have read your Foodie posts Piglet. I’m just settling in to catch up a bit and now I’m hungry. Luckily once again you make it all sound so wonderful that I’m not too likely to break just for mac & cheese. ๐Ÿ™‚

    Thanks for some wonderful, vicarious pleasures Piglet. Your pictures and posts always brighten my day. ๐Ÿ™‚

    – Papa Joe


  2. Looks so yummy. I like the idea of making a new recipe once a week. I am having to do that because of going with a different way of eating (following the anti0inflammation diet). Maybe I’ll make it a game and do a weekly post on this as well. Thanks for the idea.

    I came over here from Mel’s place ( . Looks like we are part of the same bloggy buddy group. I will be back often. Please let me know how I may best assist you as a buddy.

    Blessings, Susan


    1. Hi,
      I never left the jar of cranberry jelly behind though LOL ๐Ÿ™‚ See if you can get Fresh or jars of whole cranberries when you try it again. I used whole cloves and just ground them as I could not find ground cloves…
      Bon apetite


  3. Sounds like it’d be a buffet for the taste buds. and best of all it sounds like an easy recipe too… Shame about your having so much trouble trekking down cranberries. I think you adapted beautifully.
    Thanks for sharing another yummy recipe.


  4. Hi Seashell, I am going to see if I can get a jar of cranberries here in Portugal. Using the fruit instead of just cranberry jelly jam would add a new dimension. Going to cook this again for friends when they come to supper ๐Ÿ™‚


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